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When autumn turns grey, we simply bring summer back - cup by cup. 🌞
Fruity coffees bring sunshine to the cup. They are lightly roasted, have a complex flavour and are reminiscent of berries, citrus fruits or stone fruit.
These coffees show how diverse and lively Arabica can be - far away from dark bitterness, towards tangy elegance.
Fruity coffees are instantly recognisable: Intense aromas of berries, citrus and tropical fruits emerge as soon as the coffee is ground. The cup reveals a clear, lively acidity - not acidic, but fresh and elegant.
On the palate, an interplay of sweetness, fruitiness and fine floral notes unfolds.
These coffees are aromatic, light and complex at the same time - an experience for the nose and tongue.
The most intense fruit flavours can be found in Ethiopia and Kenya. Varieties that are naturally sweet and floral grow here. Coffees from Guatemala, Costa Rica and Panama also have a softer, balanced fruity flavour.
The most intense fruit flavours can be found in Ethiopia and Kenya. Varieties that are naturally sweet and floral grow here. Coffees from Guatemala, Costa Rica and Panama also have a softer, balanced fruity flavour.
An important factor is the processing:
The most intense fruit flavours come from Ethiopia and Kenya. Varieties that have a particularly high level of natural acidity and flavour grow here. Coffees from Guatemala, Costa Rica and Panama also have a more harmonious fruity flavour - softer, sweeter and less citrusy.
One key lies in the processing:
Fruity coffees need light to medium roasts.
They are developed briefly to preserve the fine flavours. Roasts that are too dark mask the fruitiness with roasted flavours and bitter substances.
The art lies in striking the right balance between sweetness, acidity and transparency - this keeps the coffee lively and balanced.
Fruity coffees develop particularly well in filter methods:
But fruity coffees are also an experience in the portafilter - if you approach it consciously:
The result is an espresso that is reminiscent of red berries, lime or apricot. Light, clear and incredibly aromatic.
Milk completely transforms fruity coffee: The milk binds acidity and emphasises the natural sweetness - berry becomes yoghurt with fruit, citrus becomes orange cream, cassis becomes berry mousse.
The result is a cappuccino with character - creamy but lively, very different from classic, chocolatey blends.
Filter (Ethiopia Natural)
18 g coffee, 288 g water at 93 °C, 2:45 min - notes of strawberry, peach, jasmine.
Aeropress (Colombia Honey)
16 g coffee, 230 g water at 92 °C, 1:30 min infusion - red grape, mango, cane sugar.
Espresso (Kenya washed)
18 g in, 45 g out, 30 s, 91 °C - cassis, lime, caramel.
Cold Brew
60 g coffee to 1 litre of cold water, infuse for 14 h - on ice with orange zest.
They are lively, clear and juicy - perfect for anyone who wants to rediscover coffee. Choose light-coloured roasts, pay attention to origin and try out different filter methods. This allows you to taste the full range of nature, terroir and craftsmanship in your cup.
